Aeration / Olive Oil / Efficiency - Page 7

bkov · 09-16-2009, 01:52 AM

the oil would get just as much into the wort from a hop pellet then it would from a metal skewer dipped in

z987k · 09-16-2009, 05:14 AM

Quote:

Originally Posted by Bsquared

I'm not sure but I think that the attenuation rates are real due to the addition of Olive oil.

I'm trying to figure out how you came to this conclusion. All the beers finished at 1.012 including the no olive oil no aeration. So to me this means the olive oil didn't produce any better attenuation than doing nothing.

**Bsquared** · 09-16-2009, 02:27 PM

Quote:

Originally Posted by z987k

I'm trying to figure out how you came to this conclusion. All the beers finished at 1.012 including the no olive oil no aeration. So to me this means the olive oil didn't produce any better attenuation than doing nothing.

Sorry I might not have been clear. Buy attenuation rate, I was referring to how fast the beer fermented. In the batches that got olive oil they where at 1.012 at around day 5-6 where the other batches reached 1.012 around day 7-8.

You are right though that the apparent attenuation was the same for all beers at 75.9%